Eric Scott's shredded chicken burrito recipe

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Here is my recipe for the perfect shredded chicken burritos:

NOTE: For the chicken, I use a sue vide. If you don't have one, get one. You will thank me.

You can get a similar result from a slow-baked chicken breast. Season as described below, then bake at 350 for about 30 minutes or until the internal temperature is at least 165 degrees.

Recipe

I take two boneless/skinless chicken breasts and sprinkle with Mexican seasoning. Place in a vacuum-seal bag with a sprig of fresh cilantro and the juice from 1/2 lime.
Set your sue vide to 147 degrees and let cook for 3 hours.

Remove the chicken breasts and allow to cool slightly. Retain the juice.

Shred the chicken and place in a bowl with the juice from the vacuum seal bag.

Mexican Red Rice and Black Beans

Sauté 1/2 white (sweet) onion and 3 cloves of garlic in a pan
Add 1 cup long grain white rice and sauté for 3 minutes
Add 1 3/4 cups chicken stock
Add 3 tablespoons of tomato paste
Add two tablespoons of chopped cilantro
Add 1 small can chopped green chilies
Add 1 can of black beans (rinsed and drained)

Cover and allow to cook until most of the liquid has been absorbed (about 15 minutes). Remove from heat and let stand.

Lay out a large flour tortilla. Place a generous portion of shredded chicken, a layer of grated cheese and then the rice mixture. Fold over and place in a hot skilled (fold side down) to seal. Keep warn in a 250-degree oven until ready to serve.
Serve with fresh guacamole, salsa and sour cream.
Enjoy!

You can use store-bought Mexican Seasoning, but here is the recipe I use when I make my own: